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Brandied Meatballs

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BRANDIED MEATBALLS
about 3½ dozen large or 5½ dozen small meat balls 

"This recipe is one of my very favorites that I developed years ago.....always wins raves."

 

  • 2 pounds lean ground beef or ground uncooked turkey or chicken, or a combination
  • ¾ cup milk or reduced-fat or skim milk
  • ½ cup fine (see bread crumbs note)
  • 1 tablespoon Worcestershire sauce or to taste
  • ½ to 1 teaspoon garlic powder or to taste
  • ¼ teaspoon nutmeg or to taste
  • ¼ teaspoon ground ginger or to taste
  • 2 to 3 drops hot pepper sauce or to taste
  • Salt and pepper to taste
  • 1 to 2 tablespoons melted shortening or cooking oil (optional)
  • Brandied Peach Sauce
  • 1 tablespoon cornstarch (if needed)
  • 1 tablespoon cold water (if needed)
  • Sliced peeled fresh peaches, or thawed frozen sliced peaches,
  •   or drained sliced canned  peaches for garnish (optional) (may cut peach slices into small pieces, if desired)
  • Wooden picks as an accompaniment to retrieve meatballs from chafing dish

 

Combine the first 10 ingredients together in a medium bowl, mixing well.  Shape mixture into 3/4 to 1-inch balls.  In a large heavy skillet, brown meatballs in hot shortening over moderate heat (or liberally coat skillet with non-caloric vegetable cooking spray).  Remove meat balls with a slotted spoon, set aside, and keep warm.  Drain off excess fat from skillet, leaving some meat drippings in pan.   

Prepare Brandied Peach Sauce.  Stir peach sauce into meat drippings in skillet.  Simmer sauce, uncovered, over moderate heat for 10 minutes.  Add meatballs to sauce and coat thoroughly. Cover and simmer for 45 to 60 minutes.  If sauce tends to be thin in consistency, blend cornstarch with cold water until smooth; add to sauce and cook, stirring constantly, over moderate heat until slightly thickened.   

Transfer meatballs and sauce to a chafing dish for buffet service.  May garnish with sliced fresh peaches, or thawed frozen sliced peaches or sliced canned peaches, if desired.  Accompany with wooden picks.  

Note: If using turkey or chicken, reduce breadcrumbs to ¼ cup.

 

Brandied Peach Sauce:
about 2 cups

  • 1 (18-ounce) jar peach preserves or reduced-sugar peach preserves
  • ¾ cup light brown sugar, firmly packed, or the equivalent of 3/4 cup brown sugar in granulated sugar substitute
  • ½ cup brandy
  • ½ cup peach brandy (see note)
  • ¼ teaspoon nutmeg or to taste

 

Combine all ingredients in a bowl, mixing gently but well.

Note: Meatballs and sauce may be frozen and reheated.

Note: If you don't have peach brandy, increase regular brandy to 1 cup.

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